Bring a large pot of salted water to a boil. Boil the ravioli according to package directions.
While pasta is cooking, melt the butter and olive oil in a large skillet set over medium high heat. Add the mushrooms and onions and cook until soft and caramelized, about 8-10 minutes.
Add Madeira and bring to a boil. Cook for 4 minutes.
Stir in cream and Parmesan cheese and simmer for 5 minutes. Stir occasionally so cheese does not clump and stick to bottom of pan.
Add cooked ravioli to sauce.
Garnish with additional Parmesan cheese and thyme.
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